Low Fat Tomato Basil Soup
Indulge in the comforting flavors of this Low Fat Tomato Basil Soup, a healthy and delicious twist on the classic favorite. Made with fresh, juicy tomatoes, aromatic garlic, and a handful of fragrant basil, this soup delivers bold, Italian-inspired flavors while staying light and nutritious. The recipe swaps heavy cream for unsweetened almond milk, making it a perfect choice for those seeking a low-fat or dairy-free option. Gently simmered with low-sodium vegetable broth and herbs like oregano, this soup is blended to creamy perfection for a velvety texture without the guilt. Ready in just 40 minutes, it's an easy, wholesome meal ideal for lunch, dinner, or meal prep. Garnish with fresh basil for an elegant touch, and savor each spoonful of this guilt-free comfort food!
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Recipe Information
Ingredients
- 1 teaspoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 6 medium Tomatoes, fresh and diced
- 4 cups Low sodium vegetable broth
- 2 tablespoons Tomato paste
- 10 Fresh basil leaves, roughly chopped
- 1 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cups Unsweetened almond milk (or other low-fat milk alternative)
- 1 tablespoons Optional: fresh basil for garnish
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the diced onion and sauté for 5-6 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.
Stir in the chopped basil, dried oregano, salt, and black pepper. Cook for an additional 5 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly, then transfer it in batches to a blender and blend until smooth.
Return the soup to the pot and stir in the almond milk. Heat gently over low heat until warmed through. Do not allow the soup to boil after adding the almond milk.
Taste the soup and adjust seasoning if needed.
Serve warm, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 32.0 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 742 mg | 57% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
